Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 17 of 17 for “"trained panel"”.
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Menhaden (Brevoortia tyrannus): utilization as a potential food resource
… pasteurized and evaluated by a six member semi—trained panel. Panelists scored product characteristics of menhaden products and commercially canned tuna in oil, tuna in water and mackerel. Three canned menhaden products were incorporated in "pizza" sauce and in fish salad recipes that were …
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Profile of Missouri Norton wine aroma using solid phase microextraction of headspace, gas chromatography-olfactometry, mass spectrometry
… microextraction (HS-SPME) and identified by a trained panel. The samples were then diluted to determine the most important odor active compounds, resulting in thirty one compounds responsible for the nine most common descriptors of diluted Norton samples. Positive identification was confirmed …
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The multimodality of creaminess perception : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatū Campus, Palmerston North, New Zealand. EMBARGOED until 21 August 2026.
… modelling. Robust sensory data, from a trained panel, was combined with consumer approaches for accurate modelling. Initially, attributes and modalities perceived to drive milk creaminess were identified through discussion with consumers representative of two key dairy markets, China and …
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Effect of Modified Starch on Bake-Only Chicken Nuggets
… reading, and hardness and crispiness by a trained panel. However, the oxidized starch prepared from various sources did not added desirable characteristics over the control evaluated by the sensory panel. Overall the addition of oil-plated enzyme modified starch into a bake-only nugget …
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Composition and Consumer Acceptance of Frozen Yogurts Utilizing Whey Protein Concentrates
… which included a consumer evaluation and a trained panel evaluation of frozen yogurts. Objectives of the consumer evaluation were to evaluate a new fermented whey protein concentrate for utilization in vanilla, strawberry, and chocolate frozen yogurts, to determine the acceptability of …
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Changes in Aromatic Chemistry and Sensory Quality of Milk Due to Light Wavelength
… difference test using a ranking system and a trained panel. Packaging over-wraps limited the production of light oxidation flavor in milk over time but not to the same degree as the complete light block. Blocking all visible riboflavin excitation wavelengths was better at reducing light …
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Flavor development in lactic fermentation of ultrafiltered cottage cheese whey
… products were evaluated for flavor by a trained panel, who tasted three replicates of each sample;Retentate diluted with distilled water lacked flavor and developed a gritty texture after fermentation and coagulation. When permeate was used to dilute the whey protein before fermentation, …
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Investigation of New Zealand Sauvignon Blanc Wine Using Trained Sensory Panels
… A core tool of sensory science is the use of trained descriptive panels. This research describes an investigation into the role of motivation in the performance of trained panels and the use of a trained panel to develop a better understanding of the perception of Sauvignon blanc wines. …
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The development and evaluation of improved rice parboiling technology in Ghana
… and sensory attributes developed by a trained panel for both raw and cooked rice. An improved prototype rice parboiling vessel was designed and constructed and this vessel more than doubled the quantity of paddy usually parboiled per batch in northern Ghana. It also reduced fuel and …
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Investigating sensory characteristics and flavor profiles of ten cucumber cultivars using descriptive and sensory instrumental analysis
… and non-volatile taste compounds. QDA, using a trained panel (n=10), identified and quantified 14 flavor descriptors for 10 cucumber cultivars. SPME-GC-MS was used to identify 145 volatiles in both the flesh and peel. Sugars (glucose, fructose, sucrose) and acids (citric acid, fumaric acid, …
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Management Strategies for Natural Cider Fermentation: Effects of sulfite addition and acidification in high- and low- tannin cultivars
… using a Descriptive Analysis (DA) with a trained panel which produced 28 descriptors. Results were examined via analysis of variance (ANOVA) and significant differences for apple cultivar, acid adjustment, and sulfite use were found for both chemistry and sensory parameters. The …
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Identification and exploration of the components of a desirable pecan flavor
… raw, roasted, and candied preparation methods. A trained panel evaluated samples for 21 flavor attributes. Five of these attributes differed significantly (p ≤ 0.05) between cultivars, while the preparation method significantly affected 17 attributes. Unique profiles were exhibited for each …
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Factors affecting the quality and shelf-life of cooked chilled foods with special reference to full meal vending.
… of the chicken samples was examined by two trained taste panels and also a consumer panel. Stepwise discriminant analysis of the trained panel scores indicated that packaging and length of storage had a distinctive and unique effect on the sensory quality of both products. The mean consumer …
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Sensory Perception of Saltiness and Bitterness in Oil-in-Water Emulsions
… (0.05-0.15%) in emulsions were measured using a trained descriptive panel (N=16) and the Electronic-tongue (E-tongue). Linear regression and the Stevens’ power law were used to model the taste intensities against the tastant concentrations. For the trained panel, saltiness intensities in …
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Applications of advanced data analysis procedures in food quality control
… samples with sensory evaluations of texture by a trained panel is presented. The objective of this procedure is to incorporate the quality control procedure information from different quality parameters. The development of the Partial Least Squares (PLS) predictive model, its validation, and the …
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Use of Extraction Technologies in Food Safety Studies
… from 8 manufacturers was carried out by a trained panel. The level of allyl isothiocyanate in horseradish products was quantified by the validated HS-SPME-GC-MS method. Differences due to water content are noted, but the impact of other sample ingredients is more complex. Both the sensory …
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Are Women Aware? : Factors Related to Women's Knowledge of Risk and Preventive Factors in Breast Cancer
… were reworked to decrease bias or prejudice. A trained panel reached 100% agreement for the finalization of the rubrics. Research from the American Cancer Society and the National Cancer Institute was used to develop the rubrics. The focus for the rubrics was on the three breast cancer risk and …